The Creamiest Instant Pot Oatmeal

  • Prep Time: 1 minutes
  • Cook Time: 25 minutes
  • Total Time: 26 minutes
  • Yield: 6-8 servings 1x



  • 1 cup steel cut oats
  • 1 cup old-fashioned rolled oats
  • 5 cups liquid (I use 3 cups water and 2 cups plant-based milk)
  • 1/2 tsp unrefined salt 
  • 2 tbsp ghee, plus more for rubbing pot (for vegan, use coconut oil)



  1. Rub the bottom of your Instant Pot insert with ghee or coconut oil.
  2. Add oats, water, milk, salt and ghee or coconut oil to the Instant Pot. Stir to combine. 
  3. Cook at high pressure for 9 minutes. Allow your Instant Pot to complete the cooking cycle and switch to Keep Warm mode for 10 minutes to naturally release the pressure.
  4. After a 10-minute natural release, manually release any remaining pressure. Carefully remove the lid and give the oatmeal a good stir to redistribute all of the liquid in the pot. 
  5. Serve immediately with desired toppings (see my versions below), or transfer to a glass container and allow to cool completely before storing in the fridge.



For stovetop cooking: increase the amount of liquid to 6 cups total. Cook the oats as usual, simmering for about 15 minutes until thick, creamy and steel cut oats are fully cooked but retain a bit of their texture.To reheat: The oatmeal will soak up more moisture while stored in the fridge, so you will need additional milk to reheat — about 1/8 to 1/4 cup nut milk per cup of oatmeal.